Description
This delicious Chicken Pot Pie Meets Pasta recipe is a comforting and creamy one-pan dish that combines tender chicken, mixed vegetables, and pasta in a rich, savory sauce. Perfect for a quick weeknight dinner, this skillet meal delivers all the cozy flavors of a classic chicken pot pie with the ease of a pasta dish, ready in just 30 minutes.
Ingredients
Scale
Ingredients
- 2 tablespoons butter
- ½ small onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1½ cups milk
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups chopped cooked chicken
- 1½ cups frozen mixed vegetables
- 6 ounces pasta (such as rotini or penne), uncooked
- ¼ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
Instructions
- Sauté Aromatics: Melt butter in a large skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds, releasing their fragrant flavors.
- Add Liquids and Seasonings: Pour in the chicken broth and milk. Stir in the Italian seasoning, salt, and black pepper. Bring the mixture to a gentle simmer to combine all the flavors.
- Cook Pasta: Stir in the uncooked pasta. Cover the skillet and cook for 10–12 minutes, stirring occasionally, until the pasta is tender and the liquid has thickened into a creamy sauce.
- Add Chicken and Vegetables: Incorporate the chopped cooked chicken and frozen mixed vegetables into the skillet. Stir well to combine and let the mixture heat through for about 5 minutes.
- Finish with Cheese: Remove the skillet from heat and stir in the grated Parmesan and shredded mozzarella cheeses until melted and creamy, enriching the sauce further.
- Serve: Spoon the dish into bowls and serve warm. Optionally, garnish with additional cheese or fresh parsley for added flavor and presentation.
Notes
- You can substitute the mixed vegetables with your favorite fresh or frozen veggies.
- For a richer flavor, use whole milk or add a splash of cream.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Use a skillet with a lid to ensure even cooking and proper steaming of the pasta and veggies.
- If the sauce is too thick, add a little more chicken broth or milk to reach the desired consistency.
